Mexican Pork Cemita Sandwiches
For chile-marinated pork
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
2 tablespoons cider vinegar
2 large garlic cloves, quartered
1 teaspoon salt
3 tablespoons vegetable oil
1/2 cup fresh papalo leaves or cilantro leaves
4 chipotle chiles in adobo, finely chopped
1/2 large white onion, thinly sliced
1 large plum tomato, thinly sliced crosswise
Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.
Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.